Beef Stroganoff
Beef Stroganoff is a warm and comforting family favorite, and with this recipe, it's easier than ever to prepare in your own kitchen.
Ingredients
- 1 lb sirloin steak thinly sliced (can also use ribeye or tenderloin)
- 2 tbsp olive oil
- 3 tbsp butter divided
- 1 medium onion finely chopped
- 1/2 lb Ontario mushrooms thinly sliced
- 2 cloves garlic minced
- 1 tbsp all purpose flour
- 1/4 tsp nutmeg
- 1 cup Heatherlea's beef stock or homemade beef stock
- 3/4 cup whipping cream
- 1/4 cup sour cream
- 2 tbsp sherry optional
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
Instructions
- Sauté the beef in 2 tbsp melted butter and oil over high heat until brown. Do not overcook.
- Remove the beef and then add onions and mushrooms. Sauté until the liquid has evaporated and onions are soft. Add the garlic and cook until fragrant, about 30 seconds.
- Add 1 tbsp butter, flour, nutmeg and stir the mixture.
- Slowly pour the beef stock and sherry into the pan and combine well. Add whipping cream and simmer.
- In a separate bowl, temper the sour cream by adding some of the hot sauce to the sour cream (this will prevent the sour cream from curdling). Return the sour cream and sauce mixture to the pan, stirring constantly.
- Stir in the dijon and season with salt and pepper. Return beef and its juices back into the pan. Simmer until heated through.
- Serve over pasta or egg noddles, sprinkle with local spring onions or chives if desired.